Lv1
56 积分 2024-08-09 加入
Quality and microbial diversity of homemade bread packaged in cinnamaldehyde loaded poly(lactic acid)/konjac glucomannan/wheat gluten bilayer film during storage
3小时前
已完结
Incorporation of Artemisia essential oil loaded chitosomes in salep based film for use in toast bread packaging: New generation of active films
3小时前
已完结
The influence of chitosan and titanium dioxide nanoparticles incorporated with polylactic acid on prolonging rye bread shelf life
3小时前
已完结
Assessing the consumer acceptance and storability of chitosan and beeswax coated cellulose packaging for whole wheat bread
3小时前
待确认
Valorisation of fruit peel bioactive into green synthesized silver nanoparticles to modify cellulose wrapper for shelf-life extension of packaged bread
3小时前
已完结
A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread
6小时前
已完结
Improving the quality of semi-dried noodles by sourdough fermentation: effects on microbial stability, water migration, and cooking properties
6小时前
已完结
Magnetic field-assisted fermentation improves physicochemical properties of whole black wheat dough and quality of prepared steamed bread
6小时前
已完结
Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products
21天前
已完结
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
1个月前
已完结
皖公网安备34019202002308
